1 bunch of Broccoli (chopped)
1 large bunch of Spinach
6 small Red Potatoes (diced, skin on)
1 Leek (sliced. Keep the top)
1/2 clove of fresh Garlic (sliced)
1 Avocado (peeled and diced)
1 tsp. Grapeseed Oil
1 tsp. cracked Sea Salt
1 tsp. cracked Pepper
7 cups of water
Add top of leek and 6 cups of water to a large pot. Turn on high heat and bring to a boil. Then reduce heat and let simmer.
Sautee garlic and leeks in oil until cooked. Add red potatoes, salt and pepper and toss until partially cooked (about 5 minutes). Remove Leek water from heat and slowly add water only until potatoes are covered. Discard leek top. Reduce heat to low and let simmer until fully cooked (about 15 minutes), stirring often. Remove from heat and set aside.
In the Leek water pot, add 1 cup of water, broccoli and spinach. Cover and cook on high heat for 3-5 minutes, until vegetables turn bright green. In a blender, carefully add potato and greens mixture and avocado until fully blended. When your mixture is fully blended, add back to one pot and give a final stir. Serve immediately. Let remaining soup come to room temperature before refrigerating. Mixture will keep for 3-4 days, or up to one month frozen.
